Yanagiba: The knife of every sushi master: traditionally ground on one side on the right, longer than average and with a particularly thin cutting edge. It was specially developed to separate fine sashimi from raw fish with a single, clean cut. But it is also ideal for all other tasks that require fine, thin cuts, such as ham or veal liver.
You can find more information about the most common knife shapes here: knife shapes .
Sakai Kikumori: The Japanese region of Sakai already looks back on 600 years of experience in blade manufacturing.
Sakai Kikumori was founded in February 1926 to continue this tradition. Since that date, Kawamura Hamono has been supplying households and professionals with sharp knives under his Sakai Kikumori brand. Particular emphasis is placed on the quality of the workmanship.
Satoshi Nakagawa: Nakagawa-san completed a 16-year apprenticeship with Kenichi Shiraki, where he perfected the fine art of knife making. Thanks to his extensive skills, he is one of the few blacksmiths who can make knives in the sophisticated Honyaki style.
After his master's retirement, Nakagawa-san took over his workshop, which is now known as Nakagawa Hammered Blade Manufacturing Co. His extraordinary talent and dedication are reflected in every blade he forges. I am convinced that Nakagawa-san will be one of the greatest blacksmiths of his generation.
- HRC: 63-64
- Steel: Shirogami #1 (White Carbon)
- Blade length (according to manufacturer): 300 mm
- Heel height: approx. 35.9 mm
- Thickness of blade back above heel: approx. 3.88 mm
- Weight: 200g
- Form: Yanagiba
- Blade type: Single-sided ground
- Finish: Suminagashi (Damascus)
- Handle material: Magnolia, water buffalo horn
- Blacksmith: Satoshi Nakagawa
- Origin: Sakai, Japan
The weight and length information are the dimensions of a randomly selected knife from this series. However, these may vary as each knife is a handmade product. Handmade products may show slight signs of processing.
The knife is made of reactive carbon steel and requires special care. Since the knife is not rustproof, it should be dried carefully after each use. After some time, a dark patina will form which offers the knife additional protection.
Please read the care tips in my FAQ section. Here you will also find the general knife 1x1.